White Beans Provençal Style

Meanwhile, soak the bean seeds in lukewarm water for 2 hours. Drain and place in a frying pan. Add the water (1) and bring to the boil. Then remove the frying pan on the spot from the kitchen stove and leave for a good hour with the lid closed.

Sauté the onion, garlic and carrots in the olive oil. Extinguish with the soup. Add the well drained beans, the bacon and the bunch of herbs, if necessary season with salt and pepper. Meanwhile, simmer everything on a low flame for about 1 1/2 hours with the lid closed.

Mix the egg yolks with the white wine vinegar. When the beans are soft, pour off the remaining fermentation liquid, reserving 1 dl (for 4 servings) and stir with the egg yolks until boiling hot.

Arrange the beans in a heated baking dish and pour the sauce over them. Thinly slice the bacon and bring to the table on top of the beans.

Fermenting liquid from the beans for a soup: to do this, put 1 or 2 slices of stale bread in each soup plate, drizzle it with olive oil and then pour the hot bean liquid over it. Sprinkle everything with enough grated cheese.

Our tip: use bacon with a fine smoky touch!

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